Dumplings with leek and egg(jiu cai ji dan jiao zi )

Dumplings with leek and egg

Introduction:

Jiaozi was originally named Jiaoer, and its stuffing mainly includes meat stuffing and vegetable stuffing. According to legend, it was invented by Zhang Zhongjing, a medical sage in China, to treat frozen rotten ears. Every winter solstice and Lunar New Year's day, people eat dumplings, and their hearts are still thinking about Zhang Zhongjing's kindness in inventing dumplings. Dumplings are traditional Chinese pasta. They are wrapped in thin dumpling skins and boiled until they are crystal clear. They are dipped in seasonings and have a long aftertaste. "

Production steps:

Step 1: mix flour with water to form dough

Step 2: put aside the dough and wake up for about 10 minutes

Step 3: fry the eggs in the oil pan and let cool

Step 4: wash the leeks, control the drying and cut the leeks

Step 5: mix the leeks with oil, then add the seasoning

Step 6: add the cooled eggs and mix well in one direction

Step 7: pull the dough into small pieces

Step 8: rolling into a small cake

Step 9: put in the stuffing

Step 10: fold it in half and wrap it

Step 11: pack these in a minute

Step 12: bring the water to a boil and add the dumplings

Step 13: cook the dumplings over high heat, add a little cold water after they float, and then cook them twice

Materials required:

Leek: 200g

Eggs: 4

Flour: right amount

Oil: right amount

Salt: right amount

Pepper powder: right amount

Note: 1. After the oil is hot, pour the egg liquid while stirring with chopsticks, so that the size of the fried egg pieces is even. 2. Mix the leeks with oil first, let the oil wrap the vegetables, and then put salt and seasoning. The leek is first mixed with oil and wrapped by a layer of oil film, so it is not easy to dehydrate when meeting salt. The dumplings made with this kind of stuffing taste very fresh and have the fragrance of vegetable juice. 3. Mix the stuffing in one direction

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiu Cai Ji Dan Jiao Zi